(From the Second Avenue Deli Cookbook – Makes 20 latkes)
2 ½ Lb. Potatoes, peeled and quartered
2 large onions (Use 1 ½ cups grated, not packed down)
3 eggs, beaten
1 tsp. baking powder
¾ cup corn oil
1 cup flour
2 ½ tsp salt
¼ tsp fresh pepper
2 cups matzoh meal
½ cup corn oil for frying
Applesauce
Sour Cream
1. Preheat oven to 400 degrees. In a food processor, fine-grate potatoes (don’t liquefy; leave some texture!) and strain to eliminate excess liquid. Just let the water drain out. Fine grate onions, and mix in a large bowl with the potatoes. (if you don’t have a food processor, you can grate them with a standard box grater)
2. Add eggs, baking powder, ¾ cup corn oil (most of the oil cooks out!), flour, salt and pepper – mix well. Fold in matzo meal, making sure that everything is well blended together.
3. Heat ½ cup oil in a deep skillet. Spoon batter (use a large slotted spoon) into the pan to create pancakes about 3 ½ inches in diameter. Fry on low/medium heat for 3-4 minutes until underside is deep golden brown, turn and fry for another minute or two to brown the other side. Drain on paper towels or on brown paper bag. Serve piping hot with applesauce and/or sour cream.
